Caramel Squares

Base:

4 oz butter

2 oz caster sugar

6 oz self raising flour

Filling

Small can condensed milk

4 oz butter

4 oz caster sugar

2 x 15 ml (2tbsp) golden syrup

Topping

6 oz chocolate

Method:

1. Preheat oven to 180C
2. Rub the butter into the dry ingredients. Press the mixture evenly over the base of a greased 18 x 28 cm swiss roll tin and bake for 15-20 until golden brown. 
3. Place all of the ingredients for the filling in a saucepan and heat gently until sugar has dissolved. Bring mixture to the boil and stirring continuously, boil the mixture for 7 mins. 
4. Spread the mixture over the cooked base and allow to cool.
5. Place the chocolate in a bowl over a saucepan of hot water and allow to melt over a low heat. When melted, quickly poor over the caramel and swirl with a fork. 
6. Mark into portions before chocolate sets firm.